Can I Make Cinnamon Crunch Peach Muffin Bread With Canned Peaches?

Fresh, ripe peaches provide the best flavor and texture, but canned peaches can work when fresh peaches are unavailable. Drain them extremely well and gently pat them dry before chopping. Removing excess liquid is important because too much moisture can leave the center of the peach bread gummy or increase the baking time. Choose peaches packed in juice rather than heavy syrup when possible.

How Do I Know When Peach Muffin Bread Is Fully Baked?

Bake the loaf at 350°F for approximately 55 to 60 minutes, checking the center toward the end of the baking time. The middle should look set rather than wet or noticeably jiggly. You can also insert a toothpick or thin skewer near the center. A few moist crumbs are fine, but it should not come out coated in raw batter. Because Cinnamon Crunch Peach Muffin Bread contains juicy fruit and peach jam, some moisture on the tester is normal. If the cinnamon crumble becomes too brown before the middle is finished, loosely cover the loaf with foil and continue baking.

Can I Make Cinnamon Crunch Peach Muffin Bread Ahead of Time?

Yes. Cinnamon Crunch Peach Muffin Bread is a convenient make-ahead option for breakfast, brunch, and casual entertaining. Bake the loaf as directed and allow it to cool completely before covering it for storage. For serving, enjoy it at room temperature or gently warm individual slices. Toasting a slice can also revive the edges while keeping the fruit-filled center tender. Add salted butter just before serving for a simple bakery-style breakfast.

Easy Cinnamon Crunch Peach Muffin Bread

Name: Cinnamon Crunch Peach Muffin Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup salted butter, melted; 3/4 cup packed brown sugar; 1/2 cup plain Greek yogurt; 2 large eggs; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour or whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 ripe peaches, thinly sliced and roughly chopped; 1/3 cup peach jam; 1/4 cup granulated sugar; 1/3 cup packed brown sugar, for the cinnamon crunch; 1/3 cup all-purpose flour, for the cinnamon crunch; 1 teaspoon ground cinnamon; 3 tablespoons salted butter, softened or melted, for the cinnamon crunch

Description

Cinnamon Crunch Peach Muffin Bread is a moist, tender peach quick bread made with Greek yogurt, fresh peaches, peach jam, and a buttery cinnamon crumble topping. It is perfect for breakfast, brunch, snacking, or dessert.

Ingredients

Scale

1/2 cup salted butter, melted
3/4 cup packed brown sugar
1/2 cup plain Greek yogurt
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour or whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 ripe peaches, thinly sliced and roughly chopped
1/3 cup peach jam
1/4 cup granulated sugar
1/3 cup packed brown sugar, for the cinnamon crunch
1/3 cup all-purpose flour, for the cinnamon crunch
1 teaspoon ground cinnamon
3 tablespoons salted butter, softened or melted, for the cinnamon crunch

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Instructions

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the melted butter, brown sugar, Greek yogurt, eggs, and vanilla until smooth.
Add the flour, baking powder, and salt. Mix just until combined, taking care not to overmix the batter.
Gently fold the chopped peaches into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Spoon the peach jam over the batter and gently swirl it through the top portion, leaving visible ribbons of jam.
Make the cinnamon crunch topping by mixing the brown sugar, flour, cinnamon, and butter until small and large clumps form.
Scatter the cinnamon crunch evenly over the top of the batter.
Bake for 55 to 60 minutes, or until the center is set and a toothpick inserted near the middle comes out with only a few moist crumbs. Loosely cover the loaf with foil if the topping browns too quickly.
Remove the loaf from the oven and allow it to cool before lifting it from the pan and slicing. Serve warm or at room temperature.

Notes

Use ripe, fragrant peaches for the sweetest and most flavorful bread.
Blackberry or blueberry jam can be substituted for peach jam.
Browned butter can be used instead of simply melted butter for a deeper, nutty flavor.
Avoid overmixing after adding the flour to keep the crumb soft and tender.
If using canned peaches, drain them thoroughly and pat them dry before chopping to prevent excess moisture.
If the cinnamon topping becomes too dark before the center finishes baking, loosely cover the loaf with aluminum foil.
Allow the bread to cool completely before storing it in a covered container.
Warm or toast individual slices and serve with salted butter, honey, flaky sea salt, or vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 285 kcal
Sugar: 24 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg